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Like some other folks on the board, I used this weekend to practice for Thanksgiving with a 7.5 lb bone-in turkery breast. I’ve had my LBGE since mid-September, so I wanted to get some turkey experience before the big day. . I slipped some butter under the skin then oiled the outside and lightly rubbed with a pretty basic turkey rub. Setup: plate setter legs up in a pswoo3 with the cooking grid on top (at the felt line). V-rack in a drip pan with some liquid on top of the grid.
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Added a small hand full of soaked pecan chips to the lump right before setting the breast and basted several times during cooking with a wine, butter and rosemary concoction. It took about 2.5 hours at around 340. According to my guinea pigs, the results were very good. Even though this was a typical grocery store bird that had been in the freezer for I don’t know how long, it almost tasted fresh. For Thanksgiving, I’ve been eyeing the Bourbon Brined (injected) recipe in the BGE cookbook using a fresh 10-12 lb bird. Love cooking on the egg! (My first attempt at photos; hope they work OK).
LBGE, Weber Gasser, Weber Kettle